• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Science & Nutrition >Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance
【24h】

Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

机译：不同甜味剂的百香果汁：通过描述性分析和接受的感官特征

获取原文
       
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

AbstractThis study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, texture and overall impression) were performed with 124 consumers of tropical fruit juice. Samples with sucrose, aspartame and sucralose showed similar sensory profile (P  0.05), without bitter taste, bitter aftertaste, and metallic taste, and samples with sucrose and sucralose did not differ from each other for the attribute sweet aftertaste. Passion fruit flavor affected positively and sweet aftertaste affected negatively the acceptance of the samples. Samples sweetened with aspartame, sucralose, and sucrose presented higher acceptance scores for the attributes flavor, texture, and overall impression, with no significant (P  0.05) differences between them. Aspartame and sucralose can be good substitutes for sucrose in passion fruit juice.
机译：摘要这项研究评估了不同甜味剂对以蔗糖，阿斯巴甜，三氯蔗糖，甜菊，甜蜜素/糖精混合物2：1和纽甜加糖的西番莲果汁样品的感官特征，接受程度和偏好偏好的影响。由12位训练有素的评估人员使用定量描述分析（QDA）进行感官分析。对124名热带果汁消费者进行了验收测试（外观，香气，风味，质地和总体印象）。含蔗糖，阿斯巴甜和三氯蔗糖的样品显示出相似的感官特征（P <0.05），没有苦味，苦涩的回味和金属味，并且具有蔗糖和三氯蔗糖的样品在甜味回味方面没有差异。百香果风味对样品的接受度有正面影响，而甜味回味则对样品的接受度有负面影响。用阿斯巴甜，三氯蔗糖和蔗糖增甜的样品在风味，质地和总体印象方面表现出较高的接受评分，两者之间无显着差异（P <0.05）。阿斯巴甜和三氯蔗糖可以代替百香果汁中的蔗糖。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号